Wednesday, December 28, 2011

Spiced Pumpkin Bread

Its almost Christmas, and that's a great time to be here in the US. It means all the fun Christmas foods are out. Things like pumpkin bread, pumpkin pies, sweet potatoes, eggnog, apple cider, winter squashes etc. Not only seasons change, foods here are seasonal too! (I guess that is inter-related and hence makes sense.)

Anyway, we recently had one of the most delicious pumpkin breads ever. We bought it for $5 at a Boys and Girls Club bake sale, and it was delicious. I have no idea why people call pumpkin breads breads, because they hardly are like breads. They resemble a more cake-like texture to me, and especially resembles carrot cake (the one known in the Western world, not my favorite food of all time char kuay) in terms of ingredients and spices. Oh well, after that carrot cake we bought at the bake sale, I had been very excited about it and even stocked up with more spices such as cloves, that I previously didn't own. Alright, low and behold, spiced pumpkin bread!

Ingredients (makes 2 loaves)

  • 1 15oz can pumpkin puree
  • 3 1/2 cups flour
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon freshly grated ginger (ginger powder)
  • 1 1/2 teaspoon ground cloves
  • 2/3 cup water
  • 1 1/2 cups brown sugar
  • 3 tablespoon molasses
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • walnuts (optional)
  • raisins (optional)
  • oil for oiling loaf pans

  • Mix all ingredients, except flour, in a bowl. 
  • Slowly fold in the flour until fully mixed.
  • Pour the mixture equally into two oiled loaf pans.
  • Bake in a 350F oven for 50 minutes.
  • Serve.

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